pasta carbonara



1/2 pack(85g) Shirataki Noodles
1 large (22g) mushroom, sliced
1/2 clove (1.5g) garlic, thinly sliced
1T (14g) olive oil
6 medium (22g) shrimp, deveined
1/4C (60g) Heavy Whipping Cream
2T (30g)  Coconut milk
1T (5g) Parmesan cheese
pinch ground white peppers
pinch salt
pinch parsley flakes


Rinse Shirataki noodles thoroughly in cold running water.  Boil 1 cup of water in a small pan.  When the water starts to boil, add the noodles and boil for 30 sec -1 min (please see the packaging for directions).  Drain and rinse with cold water.  Set aside.

In a sauce pan, heat olive oil.  sautee garlic.  add mushroom and shrimp and sautee.    add cream and cocout milk and let it boil for a moment.  add parmesan cheese and noodle and mix well with the sauce.  season with salt and pepper.  after placing pasta and sauce on a plate, sprinkle with parsley flakes.


adding bacon (or pancetta) makes the sauce more flavorful, but since the nutrition facts vary too much among brands, i left it out here.

i sometimes serve 1/2 slice of bread (julian bakery #1) toasted with 1T of butter, for dipping in the sauce.  but this will lower the ratio a little.

If you don’t have time to make the sauce yourself, Williams Sonoma sells Carbonara sauce that has great ratio with low carb.  I sometimes serve that with the noodles.

Ratio 3:1


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